I eat a lot of eggs, so I’m always looking for new and interesting ways to prepare them. Here is something different for breakfast or a light dinner. Cooking the eggs in a muffin tin results in single-serving frittatas that you can even take with you for breakfast-on-the-go. These keep well for a day or two, so they are a good option when you want to make weekday breakfasts ahead. The recipe makes enough for 6 “muffins.”
Breakfast Bites
- 1 tsp. oil
- 4 oz. sausage, casings removed and crumbled
- 2 tbsp. diced red onion
- 2 tbsp. diced bell pepper
- 5 lg. eggs
- Salt and pepper to taste
- Nonstick cooking spray
- ½ cup shredded cheddar or cheddar-jack cheese
- ¼ cup diced tomatoes
Preheat the oven to 350 degrees. Cook the sausage, onion and peppers in the oil over medium-high until the sausage is fully cooked, 4-5 minutes. Whisk together the eggs, salt and pepper. Stir in the cooked sausage mixture. Spray a 6-cup muffin pan with cooking spray. Fill each cup evenly with the egg mixture and sprinkle with the cheese and tomatoes. Bake until the eggs are firm, 15-20 minutes.
Notes: This recipe seems very adaptable, by replacing the sausage and vegetables with whatever you like. Or omit the meat altogether for a vegetarian version.
Tagged: Breakfast, Eggs, Low-carb, Make-ahead, Southwestern
How long will these keep – is 2 days the max? I would love to do something like this on Sunday evenings and have breakfasts for the whole week. I leave very early for work and eat there. It would be great to have this an option.
Catherine: I’m not sure how long they would keep. My usual rule is no more than 3 days.